Hearty Breakfast Casserole
After much thought and more perusing through cookbooks and the Internet, I decided to make a breakfast dish. I figured a little cheese, eggs and some seasoning and I would have something. Then, I found a recipe on Allrecipes .com.
I made it for a 2:00 PM breakfast on Sunday. No, I did not sleep until then. I started working on plans for my fifth grade and was too busy to eat. If I want to diet, all I have to do is start a project, whether cleaning a closet, or leaning something new or making plans for school or even cooking. I get absorbed and never a thought goes to tempting food.
Of course, I can not say that I don't eat when I am done and today, this is the casserole, hubby and I enjoyed.
Hearty Breakfast Casserole (Adapted)
3 cups gluten-free croutons
olive oil spray
1 tablespoon olive oil
1 small onion, chopped
3 cups croutons
2 cups grated Cheddar cheese
1 cup milk
1 bell pepper (any color), diced
1 tablespoon prepared mustard
1 teaspoon dill
salt and pepper to taste
Preheat oven to 350 degrees F .
In a skillet, cook onions in the olive oil, until translucent, about 5 minutes.
Spray a 9x12 inch baking dish with vegetable spray. Place croutons in the bottom of the dish, and spray the top with additional spray. Sprinkle with grated Cheddar cheese and the onions.
Mix eggs, milk, peppers, mustard, salt, and pepper, and beat until well-combined. Pour over the croutons and cheese.
Bake in the preheated oven for 40 minutes. Remove from oven and allow to stand 10 minutes before serving.
It is done when a sharp knife inserted, comes out clean.
This is part of the Kosher Connection Linky organized by Tamar Genger who you can find at Joy of Kosher.
Eat and enjoy.